Thursday, 30 August 2012

Red Velvet Cupcakes

This evening I have been very busy indeed! In preparation for one of my friend's birthday tomorrow I've been whipping up a storm in the kitchen much to the annoyance of Molly who is confused as to why he has yet to get his dinner! For the occasion I decided to get out my trusty bible when it comes to cupcakes and that is of course the Hummingbird Bakery Cookbook. If you like me love baking, if not for yourself but the enjoyment of others...this book is a must have for the collection!I was torn between my favourites the Chocolate Cupcakes and the much talked about Red Vevlet Cupcakes. Too difficult a decision really so I just decided to make both....sure why not, everyone loves cupcakes on Fridays right? So tonight I'm going to share with you the Hummingbird Red Velvet Cupcakes. These are a little trickier than your average cupcake but both aesthetically and taste wise, its definitely worth a little extra work.

Method:1. Preheat the oven to 170°C/325°F/gas mark 3.2. Put the butter and the sugar in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). 4. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. 5. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. For the cream cheese frosting: Beat the icing sugar and butter together in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.When the cupcakes are cold, spoon over the cream cheese frosting on top. If like me you like making cupcakes for special occasions check out the really cute carrier box I got so I can give these particular delicious treats to someone as a present. I picked this up in DEALZ (known as Poundland in the U.K.) for just €1.49, bargain.... I think so!

E-D's Notes

Just to take that that the above quantities for cream cheese frostings makes quite a lot of frosting. This frosting is quite heavy and I feel you don't need much of it as it can be a little over powering so maybe half the recipe unless you love cupcakes smothered in frosting.

For the decoration I got these really lovely blue, white and red sugar balls from Sainsbury's for £1.20. The striped red cupcake cases are by Edingtons. I bought these ones in Meadows and Byrnes for €2.00 however they are readily available online and in good cook wear shops.

Wow they look amazing Emma! Another book that I find great for baking recipies is 'Make Bake Love' it has a fab recipe for rocky road brownies! Just your normal brownie recipe, then five mins before the brownies are ready u pop on the rocky road topping and out back in the oven for 5 mins! Amazeballs!! Erika x